Difficulty: Medium
Preparation time: 60 minutes
Cooking time: 15 minutes

Ingredients:

1 slice Codfish
50g String Beans
1 tablespoon Mayonnaise
½ tablespoon Dijon Mustard

Pistachio Crust
2 tablespoons Breadcrumbs or Panko
1 tablespoon Pistachio, roasted and chopped
1 spring Thyme leaves
1 spring Tarragon leaves, finely chopped
1 tablespoon Butter, unsalted

Yoghurt Dressing
2 tablespoons Natural Yoghurt
1 teaspoon Honey
½ teaspoon Cayenne Pepper
½ teaspoon Salt
2 teaspoons Lemon Juice

KTPH health tip: high in Vitamin C to help in absorption of iron!

Method:
1) In a small pan, melt the butter and stir-fry the breadcrumbs till golden brown. Season with some salt and add the rest of the pistachio crust ingredients in. Stir fry till fragrant and set aside.
2) In a small mixing bowl, combine all the yoghurt dressing ingredients and mix till smooth. Set aside.
3) Peel and wash the string beans. Season with a little salt, and steam for 15 minutes.
4) Mix the mayonnaise and mustard together. This acts as a “glue” for the pistachio crust.
5) Remove the skin of the fish, season with salt, and steam till it is cooked, about 15-20 minutes. Set aside.
6) To assemble the dish, spread a thin layer of mustard mayonnaise over the fish and layer a generous portion of crust on top of the fish. Serve with the string beans and yoghurt dressing on the side.